Best 5 Emerils Marinated Potato Salad Recipes

Indulge in a delightful culinary journey with Emeril's Marinated Potato Salad, a vibrant and flavorful dish that elevates the classic potato salad to new heights. This tantalizing salad features tender potatoes marinated in a zesty blend of herbs, spices, and tangy vinaigrette, resulting in a burst of flavors with every bite. Accompanying this star dish are three additional recipes that promise to tantalize your taste buds: a refreshing cucumber salad with a hint of mint, a luscious creamy avocado dressing, and a delectable grilled shrimp skewer marinated in a savory blend of spices. Embark on this culinary adventure and discover a symphony of flavors that will leave you craving for more.

Here are our top 5 tried and tested recipes!

EMERIL'S FAVORITE POTATO SALAD

Emeril's Favorite Potato Salad image

Make and share this Emeril's Favorite Potato Salad recipe from Food.com.

Provided by PACE6634

Categories Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs red potatoes, such as red bliss
6 slices bacon, crisp cooked crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup red onion, finely chopped
1/3 cup celery, finely chopped
1 cup ranch dressing
2 tablespoons parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Place the potatoes in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves (or quarters if large).
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

Nutrition Facts : Calories 390.1, Fat 27.4, SaturatedFat 6.2, Cholesterol 178.7, Sodium 778.6, Carbohydrate 25.4, Fiber 2.7, Sugar 3.4, Protein 9.9

EMERIL'S FAVORITE POTATO SALAD

Emeril's Favorite Potato Salad image

Provided by Food Network

Categories side-dish

Time 3h57m

Yield 2 quarts of potato salad, or about 8 servings

Number Of Ingredients 9

Ingredients

14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well
6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

BACON POTATO SALAD

Bacon Potato Salad image

Provided by Emeril Lagasse

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 pounds small red potatoes, quartered
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped green onions, white and green parts
1 tablespoon chopped fresh parsley
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons Creole or other whole-grain mustard
4 strips crisp-cooked bacon, crumbled

Steps:

Method:
Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
Plating/Assembly:
Serve immediately, or refrigerate, covered, and serve slightly chilled.

POTATO SALAD BY EMERIL

Potato Salad by Emeril image

My mom and I make regular potato salad just alike even though we don't have a written down recipe. My husband really likes mine and so he doesn't think of this as potato salad, but a potato dish. It is great served warm just after you make it.

Provided by Chef likestocook

Categories Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

14 small red potatoes, 2 1/2 lb (boiled and sliced)
6 slices bacon, fried and crumbled
6 sliced hard-boiled eggs
1/3 cup celery
1/3 cup onion
1 cup ranch dressing
2 tablespoons parsley
1 teaspoon salt

Steps:

When boiling the potatoes I did not peel them. When I cubed them I did take out the peeling that was just hanging, but didn't worry if some got into the salad.
Place sliced potatoes and eggs in serving dish.
Sprinkle celery and onion on potatoes.
Mix up ranch dressing and salt and pour over potatoes mixture.
Mix gently.
Garnish with parsley and bacon.
Serve immediately or keep warm.

Nutrition Facts : Calories 669.1, Fat 36.9, SaturatedFat 8.3, Cholesterol 238.2, Sodium 1050.5, Carbohydrate 66.7, Fiber 7.1, Sugar 6.6, Protein 17.1

MARINATED POTATO SALAD

Marinated Potato Salad image

I fix this potato salad when we're entertaining at home or to take to picnics and potluck suppers. I get lots of compliments and recipe requests from family and friends.-Ethel Selway, Middletown, Delaware

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 28-32 servings.

Number Of Ingredients 15

Ingredients

12 medium potatoes
1-1/2 cups vegetable oil
1/2 cup plus 2-1/2 teaspoons white vinegar, divided
4-1/4 teaspoons sugar, divided
1 teaspoon salt
1/2 teaspoon paprika
8 celery ribs, chopped
2 medium onions, chopped
8 radishes, sliced
2 medium green peppers, chopped
5 hard-boiled large eggs, chopped
2-1/2 cups mayonnaise
1 tablespoon milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. , In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight., Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.

Nutrition Facts :

Tips:

Use Yukon Gold potatoes for a creamy texture and a rich flavor.
Boil the potatoes until they are just tender, but not mushy. You want them to hold their shape in the salad.
While the potatoes are cooking, make the marinade. This will give the potatoes time to absorb all the delicious flavors.
Be generous with the herbs in the marinade. They will add a lot of flavor to the salad.
Let the potatoes cool completely before adding them to the marinade. This will help them to absorb the marinade more evenly.
If you don't have time to marinate the potatoes for the full 2 hours, you can still make this salad. Just add the potatoes to the marinade for at least 30 minutes before serving.
Serve the potato salad at room temperature or chilled. It's delicious either way!

Conclusion:

Emeril's Marinated Potato Salad is a delicious and easy-to-make side dish that is perfect for any occasion. The creamy texture of the potatoes, the tangy marinade, and the fresh herbs make this salad a real crowd-pleaser. Whether you're serving it at a picnic, a potluck, or a family gathering, this potato salad is sure to be a hit. So next time you're looking for a delicious and easy side dish, give Emeril's Marinated Potato Salad a try. You won't be disappointed!